Black Olive Tapenade

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

1 ½ cups pitted kalamata olives
3 tbsp capers, drained
4 oil-packed anchovy fillets
1 garlic clove
1 tbsp fresh lemon juice
1 tsp fresh thyme leaves
¼ tsp black pepper
3 tbsp extra-virgin olive oil

Instructions

1
Combine the Kalamata olives, capers, anchovy fillets, garlic clove, lemon juice, thyme leaves, and black pepper in the bowl of a food processor.
2
Pulse 8–10 times until the mixture is coarsely chopped and no large olive pieces remain.

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